Pancakes…The quintessential breakfast or brunch food!

I think I should invent a name for these…something like a “pancookie!” Reminiscent of a cookie with their decadent, chocolatey goodness but still soft and moist like a pancake. Whatever you want to call them, they are delicious and were definitely a hit in our house!

If you usually opt for the store-bought pancake mix because “pancakes are too difficult and time-consuming to make” then think again! You still have to gather ingredients from the pantry, mix the batter manually, and take the time to cook them in a frying pan.

On the contrary, making your own batter gives you the liberty to make healthy ingredient substitutions as well as create interesting (and much tastier, might I add) flavour combinations…like pumpkin and chocolate, for example! 😉

Ingredients
(Yields 5-6 pancakes)
1/2 cup whole wheat flour
1/2 cup instant oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. pumpkin pie spice
1 heaping tbs. cocoa powder
1/2 cup unsweetened coconut milk (milk of choice, formula or breast milk)
1 large egg
2 tbs. maple syrup
1 tbsp. vanilla
1/4 cup pumpkin puree
1/4 cup mini chocolate chips (optional)
Extra virgin coconut oil, butter or cooking spray, quantity as needed

Mix the wet ingredients in a large bowl until combined. In a separate bowl, mix the dry ingredients then add to the wet ingredients. Stir with a spatula or large spoon until well combined.

Heat the coconut oil in a small frying pan on medium heat until melted and slightly bubbling.

Using an ice cream scoop (which makes portioning the batter and pouring it into the pan easier), scoop out the batter (a full scoop) then drop into the center of the pan. (I use the back of the scoop to somewhat spread the batter out evenly in the pan as it warms.)

Cook on one side for about 2 minutes or until the sides start to slightly bubble then flip with a spatula. Cook on the other side for another 2 minutes. Both sides should be lightly browned. Set aside on a plate to cool slightly before serving.

Serve warm with a dollop of pumpkin pie purée garnished with chocolate chips…

then drizzle with fresh maple syrup!

And there you have it…the quintessential breakfast pancookie, I mean, pancake! Enjoy 😉